Spiced Pumpkin Muffins with Spiced Caramel Pear Glaze

Photo by Keiko Marr

These were my favorite treats from the last tasting. I was so excited to make them that I involuntarily woke up at 3am that Sunday morning to bake them. I also had some wonderful spiced scones in the works as well but my oven had other ideas. It has been a very moody appliance as of late. At least my little muffins turned out perfectly.

 

Spiced Pumpkin Muffins with Spiced Caramel Pear Glaze

 

2 cups flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/4 tsp ground ginger

1/2 tsp ground clove

1/2 tsp ground nutmeg

1/2 tsp salt

1 15oz can pumpkin puree

1/3 cup melted butter

1/2 cup half-and-half

1/2 cup firmly packed brown sugar

1/2 cup granulated sugar

2 large eggs, beaten

1 tsp vanilla

 

Prep: Preheat oven to 375. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, ginger, clove and nutmeg. In a separate bowl, combine pumpkin, melted butter, half-and-half, the beaten eggs, sugars, and vanilla; mix until blended. Stir pumpkin mixture into the dry ingredients until moistened. Do not over mix. Fill muffin tin approx. 3/4 full with batter. Bake 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool completely before glazing.

 

Spiced Caramel Pear Glaze

 

1 cup powdered sugar

1/2 tbsp lemon juice

1 tbsp of milk

2-4 Tbsp of Spiced Caramel Pear Jam

 (taste after two tbsp to see if you like the flavor, add more if necessary)

 

When the muffins have cooled completely, dip the tops into the glaze and return to the cooling rack for the glaze to set.